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Artichokes

Garlic Artichoke Dip
Serves 3-4 People

Equipment Needed:

Directions:

1). Gather all equipment & ingredients. Place cottage cheese in a small food processor and process for 3 minutes or until silky smooth. Add cottage cheese to mixing bowl, followed by half of the shredded parmesan (set the other half aside for topping). Weigh and chop marinated artichokes and add to mixing bowl, followed by mayo, garlic oil, garlic powder and pepper. Mix ingredients until well combined.

  • 8 oz. (226g.) Full Fat Cottage Cheese (Trader Joe's & Daisy are my go-to brands)

  • 2.5 oz. (64g.) Shredded Parmesan Cheese (divided)

  • 4 oz. (113g.) Marinated Artichoke Hearts, chopped

  • 2.5 oz. (71g.) Real Mayonnaise 

  • 1 T. Low FODMAP Garlic Replacer (or 1/2 t. Garlic Powder if not cooking Low FODMAP)

  • 1/4 t. Black Pepper

 

2). Spray an oven safe dish with cooking spray. Add mixture to dish, spreading it out evenly. Sprinkle remaining parmesan cheese on top and bake in an air fryer at 350*F for 8-10 minutes, or a conventional oven at 350*F for 15 minutes, and then broil for 3 minutes until the top is golden and bubbly. Let cool for 5-10 minutes before mixing well (for a creamier texture) and serving with toasted baguette slices, crackers, pita chips or tortilla chips. Store in the fridge for up to 7 days. 

 

*Add 1-2 oz. fresh chopped spinach to this dish to make it "spinach artichoke dip." 

 

TIP - I purchase a 2 lb. container of cottage cheese, whip all of it in the food processor, portion it into 4oz. or 8oz. containers, and freeze it until I need it for one of my recipes. It works great, and I never have waste.

Roasted Corn

Corn Salsa
Serves 4-6 People

Equipment Needed:

Directions:

1). Gather all equipment & ingredients. Wash, de-seed, and dice tomato & bell pepper. Wash, dry, and dice chives. Combine all ingredients in a mixing bowl. Refrigerate for 1 hour. After 1 hour, give it a good stir, taste test, and add more seasonings if desired. Serve with tortilla chips. Store in airtight container in fridge for up to 5 days.  Enjoy!

  • 16 oz. Fresh, Frozen or Canned Sweet Corn

  • 1/4 C. Diced Tomato

  • 1/4 C. Diced Bell Pepper

  • 3 T. Fresh Chopped Chives (or diced red onion)

  • 1/4 C. Frigo Shredded Parmesan

  • 1/4 C. Low FODMAP Garlic Oil (or regular oil & 1/2 t. garlic powder)

  • 3 T. Vinegar 

  • 1 T. Sugar (more or less to taste)

  • 1-2 T. Fresh Lime Juice

  • 1/8 t. Cayenne Pepper

  • 1/4 t. Celery Seed

  • Salt & Pepper to Taste

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Fresh Tomatoes

Low FODMAP Bruschetta 
Makes approx. 12 Pieces

Equipment Needed:

Directions:

1). Gather all equipment & ingredients. Wash tomatoes & basil. Slice and toast baguette in the oven for 4-6 minutes at 375*F. De-seed & dice tomato. Dice fresh mozzarella into small cubes, and thinly slice fresh basil. Combine tomato, basil, mozzarella, parmesan, salt, pepper, garlic oil, and lemon juice into a small mixing bowl and stir gently to combine. Serve with toasted baguette pieces and balsamic glaze for drizzling on top.

  • ​1/2 C. (100g.) Diced Tomato (garden fresh, grape, or cherry tomatoes recommended)

  • 2 T. Fresh Chopped Basil

  • 1/2 C. (100g.) Fresh Mozzarella Diced into Small Cubes

  • 1 T. (10g.) Shredded Parmesan

  • 1/8 t. Kosher Salt

  • 1/8 t. Black Pepper

  • 1 T. (14g.) Low FODMAP Garlic Oil (sub w/ regular olive oil & 1 clove minced garlic)

  • 1 t. Lemon Juice

  • Balsamic Glaze (optional)

  • 1 French Baguette, Thin Sliced (Sub w/ GF bread)

 

*Other Variations: You can sub fresh mozzarella with 1/4 C. feta cheese for a sharper flavor profile.

​

**I like to use garlic butter when toasting my baguette slices for added garlic flavor.

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Mushroom Pesto Crostini
Makes 16-20 Pieces

Equipment Needed:

Directions:

1). Gather all equipment & ingredients. Wash, slice, and saute mushrooms in 1 T. of olive oil for about 10 minutes, stirring frequently. You want them to become somewhat caramelized, and most of the liquid cooked off. Set aside on a plate to cool for 10 minutes.

  • 8 oz. Pkg. White Mushrooms

  • 1 T. Olive Oil

 

2). In a small food processor add mushrooms, garlic oil, slivered almonds, fresh basil, parmesan, fresh parsley, salt & pepper, and pulse until well combined. You want the mixture to be finely chopped, but if you over process, the result will be a paste, and that is not ideal, although it will still taste delicious. Once mixture is well combined, transfer it to a bowl or food storage container with lid. 

  • 1 T. (14g) Salted Butter (room temperature)

  • 4 T. Low FODMAP Garlic Oil (or sub regular olive oil and 2 cloves minced garlic)

  • 2 T. (15g) Slivered Almonds (sub with nut of choice or omit)

  • 10-15 Fresh Basil Leaves (more or less to taste)

  • 1/3 C. (50g) Frigo Parmesan 

  • 2-3 T. Fresh Parsley (or 2-3 t. dried)

  • 1/4 t. Black Pepper

  • 1/4 t. Kosher Salt

 

3). Slice baguette into 1/2" slices, lightly butter, and toast in conventional or toaster oven for 4-6 minutes at 375*F. You want them crispy on the outside, but soft and chewy on the inside. Place ricotta into a small mixing bowl, and whisk until light and fluffy. Trader Joe's or Crystal Farms I find works best for this, but any brand will do. Put whipped ricotta into a piping bag or quart zipper bag with one corner cut. Spread 1-2 T. of mushroom pesto onto a piece of toasted baguette, pipe on some ricotta cheese, drizzle the top with honey and enjoy! If you love mushrooms, this is heavenly.​

  • 15 oz. Container Whole Milk Ricotta Cheese (Trader Joe's or Crystal Farms is best for this)

  • Honey to drizzle on top (I like to use Hot Honey)

  • 1 French Baguette Sliced 1/2" Thick (or Trader Joe's GF bread)

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Cherry Tomatoes
Super Health Food

Sundried Tomato Pesto Toast
Makes 12-14 Pieces

Equipment Needed:

Directions:

1). Gather all equipment & ingredients. Combine tomatoes, basil, oil, lemon juice, almonds, pepper flakes, parmesan, salt and pepper in a small food processor, and pulse until finely chopped and well incorporated. 

  • 3 oz. Sun-Dried Tomatoes

  • 1/4 C. Low FODMAP Garlic Oil (sub w/ regular olive oil & 1 clove minced garlic)

  • 12-14 Fresh Basil Leaves

  • 1 T. Fresh Lemon Juice

  • 1.5 oz. Shredded Parmesan Cheese 

  • 2 T. Slivered Almonds

  • 1/4 t. Red Pepper Flakes

  • 1/8 t. Black Pepper

  • 1/4 T. Kosher Salt

 

2). Slice baguette into 1/2" slices, lightly butter, and toast in conventional or toaster oven for about 5-7 minutes at 375*F. You want them to be crispy on the outside, but still soft and chewy on the inside. Spread about 1 T. of pesto on a baguette slice, and top with a slice of fresh mozzarella, and a drizzle of balsamic glaze. Serve immediately. Enjoy!

  • 1 - 8oz. Pkg. Fresh Mozzarella Sliced

  • Balsamic Glaze for Drizzling on Top

  • 1 French Baguette Sliced 1/2" Thick (or Trader Joe's GF bread)

Flowers on Wood

Cashew Queso 
(Vegan & GF)
Serves 4-6 People

Equipment Needed:

Directions:

1). Gather all equipment & ingredients. Soak cashews in warm water for 30-60 minutes. Combine all ingredients into food processor (but set aside 2 T. of salsa). Process until smooth.  Taste test with a chip and add more of any listed ingredients to your taste.  Once mixture is smooth, stir in remaining salsa with a spoon for added color & texture. Serve with tortilla chips. Store in an airtight container in fridge for up to 7 days. 

  • 1 C. (142g.) Raw Unsalted Cashews 

  • 2 T. (12g.) Nutritional Yeast

  • 1 t. (3g.) Taco Seasoning 

  • 1/2 t. Ground Turmeric (for color)

  • 3 oz. Canned Jalapenos (more or less to desired spice level)

  • 1/4 C. (60ml.) Salsa of Choice (separated in half)

  • 2 t. Low FODMAP Garlic Replacer (or 1/2 t. garlic powder)

  • 1/4 t. Kosher Salt​

​

*For a regular dairy queso please see queso blanco recipe.

​

**You can sub jalapenos with canned chipotle peppers if you like that smoky flavor. Start with a little bit, and add more to your desired spice level.

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Eggs in Bowl

The Perfect Deviled Egg
Makes 24 Deviled Eggs

Equipment Needed:

  • 2 Medium Mixing Bowls

  • 1 Large Bowl for Ice Bath

  • Kitchen Scale

  • Measuring Cups & Spoons

  • Cutting Board & Chef's Knife

  • Rubber Spatula

  • Wire Whisk

  • Large Saucepan OR Egg Cooker

  • Piping Bag or Quart Zipper Bag (optional)

  • Egg Platter

Directions:

1). Gather all equipment & ingredients. Use this link for the best method to boil & peel your eggs.  For even better results you can use an egg cooker for this. Once eggs are all cooked and peeled, slice each one in half, and gently pop the yolks out into a mixing bowl. Smash the yolks up into small crumbs using a fork.

  • 1 Dozen Large Eggs 

 

2). In a separate bowl combine mayo, miracle whip, mustard, vinegar, honey, salt & pepper and stir to combine. Add the dressing to the yolks, and whisk vigorously until smooth. Taste the filling to determine whether you want to add anything else before piping the mixture into each egg white.  Sprinkle some paprika on top to garnish. Enjoy!

  • 1/4 C. (56g.) Real Mayonnaise

  • 1/4 C. (60g.) Kraft Miracle Whip

  • 1 T. (15g.) Yellow Mustard

  • 1.5 t. Vinegar

  • 1 t. (7g.) Honey or Granulated Sugar (honey gives a creamier texture)

  • Salt & Pepper to Taste (about 1/4 t. of each)

  • Paprika for garnish

​

I usually plan for about a 10-15% loss when making deviled eggs. I don't care how many tips & tricks people have... hard boiled eggs are always challenging to peel, and you will have some casualties. I use the casualties for taste-testing. 

Fresh Pretzels

Garlic Dill Snack Pretzels
Makes 1 lb. - makes 10-12 Servings

​Equipment Needed:

  • Medium Saucepan

  • Kitchen Scale

  • Measuring Cups & Spoons

  • Rubber Spatula

  • Wire Whisk

  • Roasting Pan or Sheet Pan

  • Serving Platter

Directions:

1). Gather all equipment & ingredients. Preheat oven to 250*F. Place pretzels into a roasting pan. Melt butter in a small saucepan over low heat. Add remaining ingredients and whisk to combine. Pour half of the seasoning mixture over pretzels. Gently stir pretzels around to evenly coat.  Give butter mixture another whisk before pouring the rest of the over pretzels, and stir pretzels again to evenly coat. Place pretzels in the oven, and bake for 40 minutes, stirring every 10 minutes for even toasting. Let cool for 10 minutes before serving. Enjoy!

  • 1 lb. Bag of Snack Pretzels (snaps, twists, or sticks - GF Pretzels also work)

  • 1/2 C. (113g.) Salted Butter, melted (one stick)

  • 1/2 C. (113g.) Low FODMAP Onion &/or Garlic Oil (or more butter)

  • 3 T. Hidden Valley Ranch Seasoning (or sub w/ my Low FODMAP Ranch Seasoning)

  • 2 t. Dried Dill

  • 1 t. Lawry's Seasoned Salt (sub with regular salt for Low FODMAP)

  • 1 T. Trader Joe's Cheesy Seasoning Blend (optional)

(I’ve seen other brands out there, but have personally only tried Trader Joe’s)

​

Substitutions - You can reduce the pretzels, and sub in other items to make a snack mix. Crispix or Chex cereal, nuts, bagel chips, Cheerios, oyster crackers, rye chips, etc.

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Cocktail Meatballs
Makes 24 Meatballs

Equipment Needed:

  • Large Saucepan and/or Crock Pot

  • Kitchen Scale

  • Measuring Cups & Spoons

  • Wooden Spoon or Whisk

Directions:

1). Gather all equipment & ingredients. Prepare meatballs as directed (recipe linked here), and set aside. You can also use frozen store-bought meatballs if you're short on time, but the taste and quality won't be nearly as good.

2).  Combine jelly, ketchup, and Worcestershire sauce in a large saucepan and let

cook on low heat stirring occasionally until it has all combined. Add in the cooked

meatballs, and let simmer for 8-10 minutes. Carefully transfer to a crockpot to keep

warm until ready to serve. 

  • 1 C. (8 oz.) Grape Jelly

  • 1.5 C. (12 oz.) Heinz Chili Sauce

  • 2 T. Worcestershire Sauce​

​​

*Sometimes I add 1/4 C. teriyaki sauce to give my meatballs a different flavor profile.

**If feeding a large crowd, double, triple, or quadruple this recipe.

Appetizer

Gourmet Crostini - Three Ways

1). Cream Cheese & Jalapeño Jam (makes about 12 pieces)

You Will Need:

  • 1 Baguette, Sliced about 1/2" Thin (sub w/ GF bread)

  • 8 oz. (226g.) Full Fat Cream Cheese (sub w/ Burrata Cheese)

  • 1 Jar of Raspberry Jalapeno Jam (or pepper jam of choice)

Directions: Slice, butter, and lightly toast baguette. Spread about 1 T. of cream cheese on each toast slice. Next dollop about 1 t. of jam on top of the cream cheese. Alternately, you can place these ingredients separately on a platter, and guests can top their own bread slices with their preferred amount of each topping. This flavor profile is one that I just can't get enough of. Enjoy!

2). Fig Jam, Prosciutto, & Goat Cheese (makes about 12 pieces)

You Will Need:

  • 1 Baguette, Sliced about 1/2" Thin (sub w/ GF bread)

  • 4 T. (56g.) Salted Butter, softened (sub w/ garlic butter)

  • 4 oz. (113g.) Cream Cheese, softened (sub w/ Tofutti Cream Cheese)

  • 1 oz. (28g.) Crumbled Goat Cheese

  • 1 t. Low FODMAP Garlic Replacer (sub 1/4 t. garlic powder)

  • 2 T. (30ml.) Heavy Cream 

  • Fig Jam (I like Divina brand Fig Spread)

  • 50g. Prosciutto (about 5 slices)

  • 1/2 t. Light Olive Oil

  • 1/2 t. Lemon Juice

  • Fresh Arugula

Directions:  Slice, butter, and lightly toast baguette. Rinse arugula and set aside to dry on a kitchen towel. In a small mixing bowl, whisk together the cream cheese, goat cheese, garlic powder, and heavy cream until light and fluffy. Put mixture into a piping bag or zipper bag and set aside in fridge. Heat prosciutto in a non-stick skillet on medium heat for 45-60 seconds (just enough to get it hot). Remove from heat, and place on a cutting board to let cool for a few minutes. Rough chop prosciutto and set aside. Spread about 1 t. of fig jam on each toast (more or less, to taste). Next, pipe about 1 T. of the goat cheese mousse in an S pattern. Sprinkle a little diced prosciutto on top of the mousse. Lastly, place a generous handful of arugula in a mixing bowl.  Add 1/2 t. olive oil, 1/2 t. lemon juice, and a small pinch of salt & pepper to the bowl and gently mix until arugula is all lightly coated. Top your crostini with the dressed arugula and enjoy! 

3). Bacon & Bleu (makes about 12 pieces)

You Will Need:

Directions: Slice, butter, and lightly toast baguette. In a small mixing bowl, whisk together the onion oil, chives, cream cheese, blue cheese, garlic powder salt, pepper, and heavy cream until light and fluffy. Put mixture into a piping bag or zipper bag and set aside in fridge. Cook and rough chop bacon into crumbles. Pipe about 1 T. of the blue cheese mousse onto each piece of toast in an S pattern. Sprinkle a generous portion of bacon crumbles, and a light sprinkle of parmesan cheese on top. Bake in air fryer for 2-3 minutes at 350*F (or conventional oven for 5-7 minutes at 400*F). Drizzle with honey just before serving.  Enjoy!

 

*If you don't have a sensitivity to onions, you can skip the onion oil and chives in your cream cheese mixture and opt to caramelize one medium onion to add to your toppings. This would be the preferred method; however, onions may not agree with everyone. 

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Soup
Sauteed Mushrooms

Marinated Mushrooms
(this recipe is NOT low FODMAP friendly)
Serves 4-6 People

You Will Need:

  • 8 oz. Package of Whole White Mushrooms (rinse well)

  • 1 Pkg. (0.7oz). Good Seasons Italian Dressing Mix (not Low FODMAP friendly)

  • 1 Stick of Salted Butter

​

Directions: Place all ingredients into a slow cooker and let cook on low for 2 hours. The longer these marinate in the hot butter mixture, the better. Double, triple or quadruple this recipe depending on the size of your crowd (and your slow cooker) The mushrooms shrink down significantly once cooked, so if you don't have a large cooker, you can start by cooking them on the stove top in a large dutch oven, and then carefully transfer them to a crock pot using a slotted spoon or ladle once they've cooked down a bit. These are so good.  Even mushroom-haters will like them. Enjoy! 

​

**If you have really large mushrooms, you can slice them in half before adding

them to the slow cooker. I've heard of some people using a ranch packet

instead of the Italian dressing mix, but I’ve tried both, and I think the Italian

gives the mushrooms better flavor. This one is always a crowd pleaser.

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